The Spicy Olive’s Brioche Bread Pudding with Umeboshi Plum Glaze

BRIOCHE BREAD PUDDING WITH UMEBOSHI PLUM GLAZE
Serve as an elegant dessert or delicious addition to a Brunch Buffet.

The Spicy Olive's Brioche Bread Pudding with Umeboshi Plum Glaze

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Ingredients Method

Ingredients
  

For the Bread Pudding
  • 4 cups Brioche bread cubes
  • 3 eggs lightly beaten
  • 1/3 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups scalded milk
For the Umeboshi Plum Glaze
  • 1/4 cup The Spicy Olive's Umeboshi Plum white balsamic vinegar
  • 2 Tablespoons confectioners sugar

Method
 

For the Bread Pudding
  1. In a saucepan over medium heat, scald the milk until just before the boiling point. Allow it to cool slightly. In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture.
  1. In a bowl mix bread and liquid mixture, make sure that your bread is coated throughout. Cover and let set for at least an hour in the refrigerator. Grease an 8x8 baking dish place bread and mixture.
  2. When you are ready to bake the bread pudding, place the dish into a cool oven. Heat the oven to 350F and bake, covered, for 35 minutes.
  3. After 35 minutes, uncover the dish and bake for an additional 5 minutes, uncovered.
  4. Let the bread pudding cool for 10-15 minutes before slicing and serving.
For the Umeboshi Plum Glaze
  1. While the bread pudding is baking, make the glaze. In a small saucepan, simmer the Umeboshi Plum balsamic vinegar(NEW), add confectioners sugar over medium heat until it reduces by half, 15-20 minutes. Serve the bread pudding warm, drizzled with the Umeboshi Plum balsamic reduction.

The Spicy Olive’s Blood Orange Pecan Sticky Buns

Blood Orange Pecan Sticky Buns

This is a fantastic recipe for entertaining, for example for an Easter Brunch or when having overnight guests at your home. Make these sticky buns the day before and let them rest in the refrigerator overnight and bake in the morning. These rolls are a delicious treat that are sure to please your guests!

The Spicy Olive's Blood Orange Pecan Sticky Buns

A delicious breakfast treat perfect for a special brunch!
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Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 1/4 cups all purpose flour spooned into measuring cup and leveled off plus more for dusting
  • 1 Tbsp instant yeast
  • 2 teaspoons Salt
  • 3/4 cup warm water
  • 7 Tablespoons The Spicy Olive's Blood Orange fused olive oil reserve 4 tablespoons
  • 6 Tablespoons Honey reserve 3 tablespoons
  • 3 eggs at room temperature
  • 1 egg yolk at room temperature
  • 1/2 cup unsalted butter softened
  • 2 cups light brown sugar
  • 2 cups pecan peices

Method
 

  1. In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, 3 tablespoons Blood Orange Fused Olive Oil, 3 tablespoons honey, 2 eggs, and egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. The dough will be sticky.
  2. Scrape the dough out onto a lightly floured work surface, dust hands with flour and then dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Lightly grease a large bowl 1 tablespoon Blood Orange Fused Olive Oil. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
  3. Generously grease a jumbo muffin tin with 1 tablespoon Blood Orange Fused Olive Oil. Combine one cup of brown sugar, reserved honey, and softened butter. Place 1 heaping teaspoon of the butter honey brown sugar mixture into the bottom of each muffin tin. Sprinkle pecans over the butter mixture at the bottom of tins.
  4. Roll the dough out into a 16” x 12” rectangle. Brush dough rectangle to the edges with reserved two tablespoons Blood Orange Fused Olive Oil. Sprinkle one cup of brown sugar over the oiled dough. Roll the dough into a fat sausage, tucking in the uneven ends.
  5. Cut the roll into 12 equal slices. Place one slice in each tin, gently nesting it in the bottom. Allow the rolls to rise, covered, in a warm spot for 40 minutes, or refrigerate overnight covered with plastic wrap, and bake the following day.
  6. Preheat the oven to 350 F.
  7. Place muffin tin with buns on a cookie sheet (to help catch any of the sticky mixture that may bubble over) and bake for 30-35 minutes, or until the buns are golden brown on top. Check for doneness towards the center, being careful not to underbake. Allow to cool for 20 minutes before removing the buns from tins.

Spicy Olive Tour of Italy with Santa Margherita Virtual Wine Tasting :April 9, 2022 5:30pm

Join the Spicy Olive on a journey to Venice, Tuscany and Sardinia!

Our tour guide will be Caitlin McKenney, CSW, WSET II of Santa Margherita.

We will taste some famous grapes, unique blends and a unique one, Cannonau.

Santa Margherita Trevenzie Rose 2020 at $23.99

Veneto (Chardonnay, Sauvignon Blanc, Pinot Noir)

 

Sassoregale Maremma Vermentino 2020 at $15.99

Toscana (Vermentino)

 

Cantina Mesa Scuro 2019 at $14.99

Sardegna (Cannonau)

 

Sassoregale Maremma Sangiovese at $14.99

Toscana (Sangiovese)

 

Santa Margherita Chianti Classico Riserva at $24.99

Toscana (Sangiovese, Merlot, Cabernet Sauvignon)

Call or visit the shop:  513.847.4397 or Nicholas 513.378.7244 to get the wines and join in the fun.  Get on the list for the ZOOM details.

Email: WineDirector@TheSpicyOlive.com

You may buy any or all of the wines to participate.  Pick up a Repour to preserve wines you taste and save for later.

It’s happening Saturday, April 9 @5:30!

Spicy Olive Makes Chicken Wings!

The perfect food for any party involving watching sports!!https://dayton247now.com/good-day-dayton/the-spicy-olive-shows-you-how-to-make-the-perfect-chicken-wings

Spicy Olive Party Food Idea-Caramalized Shallot and Mushroom Flatbread Pizza

The Spicy Olive owner, Melanie Cedargren, was on the Good Day Dayton program recently making a flatbread pizza with our delicious olive oils and aged balsamic vinegars! This recipe is a great appetizer for any party- Super Bowl, March Madness or just friends getting together over a bottle of wine.https://dayton247now.com/good-day-dayton/the-spicy-olive-shows-us-the-perfect-appetizer

Calabrian Pesto Olive Oil and Italian Sausage Rigatoni Demo

https://www.wdtn.com/living-dayton/the-spicy-olives-rigatoni-with-sausage/

The Spicy Olive was on the Living Dayton show making a great week night supper recipe with our March 2022 Flavor of the Month- Spicy Calabrian Pesto olive oil.

Spicy Olive Ultrs Premium oliv eoils

Health Benefits of Olive oil

https://dayton247now.com/good-day-dayton/the-spicy-olive-explains-the-health-benefits-of-their-fresh-olive-oils

The Good Day Dayton show visited the Spicy Olive in West Chester to learn about the olive oils sold there. Melanie Cedargren, owner of The Spicy Olive, explains the health benefits of olive oil and why buying olive oil that is fresh and recently crushed is so important! Stop in at The Spicy Olive and taste the difference fresh makes!

The Spicy Olive’s Portobello Mushrooms Stuffed with Artichoke Spinach Risotto

Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
A delicious side dish or appetizer to fancy up any occasion!

The Spicy Olive's Portobello Mushrooms Stuffed with Artichoke Spinach Risotto

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

For Baby Artichokes
  • 2 lbs. baby artichokes rinsed and trimmed
  • 1/2 cup The Spicy Olive's Champagne balsamic vinegar
  • 1/4 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1/2 tsp Salt
For the Risotto
  • 2 1/2 cups chicken or vegetable broth
  • 1 cup yeloow onion chopped
  • 3 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 1 cup Arborio Rice
  • salt and pepper to taste
For Assembly
  • 2-3 garlic cloves minced
  • 2 cups vegetable or chicken broth
  • 4 cups Baby Spinach washed
  • 1 cup Parmesan Cheese reserve 1/4 cup
  • 1 cup bread crumbs
  • 2 Tbsp The Spicy Olive's Ultra Premium single varietal olive oil
  • 6 large Portobello Mushroom caps cleaned and stemmed
  • Salt and fresh ground pepper to taste

Method
 

  1. Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters. In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
  2. In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
  3. Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside. In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
  4. Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
  5. Preheat the oven to 375 F.
  6. Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
  7. Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
  8. Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.